Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw.

Why have Oil (fats)?

Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated.

• Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil.
• Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils.
• Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils.

It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats.

What are the varieties of Oil available in the market?

Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil. Here are some varieties of oils available in the market and their benefits:

Read the entire article at Cooking Oil Facts

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